Tucson Mission Chili

This recipe was originally published in the Mission Cookbook of the St. Ann's Society of Tucson, Arizona in 1909. Many times olives, raisins and wine were added to the recipe.

1 pound beefsteak, coarsely ground
1 onion, diced
2 tablespoons lard or shortening
1 tablespoon flour
Salt and pepper, to taste
1 to 2 tablespoons chili powder
2 cups boiling water
1 tomato, diced

Mix together the beefsteak and onion. Heat lard in a pan, then add beefsteak-onion mix.

While it browns, sprinkle it with the flour, then salt and pepper to taste. Add chili powder to the boiling water and boil for 5 minutes.

Add the chili water to the browned meat, reduce heat, and simmer for 30 minutes.

Add tomato and simmer for 20 minutes or until thickened to desired consistency.

Serves 4.